Keto Coconut Custard with Coconut Milk

Keto Coconut Custard with Coconut Milk

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Ingredients

  • 3 eggs
  • 1/3 cup low carb sugar substitute or 1/2 teaspoon liquid stevia
  • dash salt
  • 2 1/4 cups coconut milk canned or carton
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsweetened shredded coconut
  • dash ground nutmeg(optional)

Instructions

  • Whisk together the eggs, sweetener and salt until the eggs are just blended.
  • Heat coconut milk just to simmering.
  • Gradually whisk heated coconut milk into egg mixture.
  • Stir in vanilla extract and coconut.
  • Pour into 5 custard cups. Sprinkle with nutmeg, if desired.
  • Place cups in a 13×9 baking pan. Add about 1 inch of hot water to pan.
  • Bake at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean.
  • Remove cups to a wire rack and cool for an hour. Cover and store in the refrigerator.
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